The genus Agave is treated here in a wide sense to include taxa previously treated as belonging to the genera Manfreda, Prochnyanthes, Polianthes and Pseudobravoa. Not all botanists are happy with this treatment, with some feeling that these genera should remain distinct, at least until further studies have been carried out. In addition, given the high species diversity found in Agave, some feel that an alternative approach could be the recognition of several smaller genera within the current circumscription of Agave[].
This species is probably better known as Polianthes tuberosa L., a name still currently (2020) used by some botanists, especially in Mexico. However, phylogenetic studies have supported the transfer of the genus Polianthes to Agave. See Thiede, J. & Govaerts, R.H.A. (2017). 'New combinations in Agave (Asparagaceae): A. amica, A. nanchititlensis, and A. quilae'. Phytotaxa. 306 (3): 237-240. doi:10.11646/phytotaxa.306.3.7

Common Name: Tuberose

General Information

Agave amica is a herbaceous perennial plant growing from an underground bulb thatt produces a rosette of 6 - 10 leaves, each around 30 - 60cm long and 10 - 15mm wide and a flowering stem that is up to 100cm tall. The bulb produces offsets, so the plant gradually develops into a clump[, ].
Tuberose is one of the most important cut flowers in tropical and subtropical areas, grown commercially for its fragrant
flowers and for the perfume industry It is also widely grown as an ornamental[, ].

Known Hazards

Many Agave species have strong, sharp spines on the leaves and leaf tips.
In theory at least, the flowers, nectar, immature flowering stem and the centre of the rosette of all Agave species is edible and, with proper preparation, can provide a sweet, tasty foodstuff. Some species, however, contain relatively high levels of saponins (which makes them taste bitter) and some other compounds which can cause bellyache, and so these would only be eaten in times of desperation. In addition, many people may find these foods to be strongly laxative the first few times they eat them[].

Botanical References

,

Range

Southern N. America - southern Mexico.

Habitat

Not known in a truly wild situation[].

Properties

Edibility Rating
Other Uses Rating
Habit	Bulb
Height	1.00 m
Cultivation Status	Cultivated, Ornamental

Cultivation Details

Requires a warm sheltered position[] and a humus-rich, fertile, well-drained soil[, ]. Prefers a sandy soil and a sunny position[]. Plants require copious amounts of moisture when starting into growth[].
The flowers are perhaps the most powerfully scented of all flowers. The perfume is almost intoxicating, especially when the plant is grown in gentle heat when it is heavy and sickly almost to the point of unpleasantness[]. A double-flowered cultivar, 'The Pearl' has an even more pronounced fragrance[].

Edible Uses

Flowers - cooked. Used in vegetable soups or added to the substrate of 'kecap', an Indonesian soy sauce[, , , ].

The flowers are the source of tuberosa-flower water[]. No further details are given.

Medicinal

None known

Other Uses

An essential oil is obtained from the flowers. It is used in high grade perfumery[, , ]. 1150kg of flowers yield 1kg absolute essential oil[, ].

Propagation

Seed - surface sow in a container in a light position. The seed usually germinates in 1 - 3 months at 15 - 20°c[, ]. Prick out the seedlings into individual pots of well-drained soil when they are large enough to handle and grow them on in a sunny position until they are at least 10cm tall before planting out.
Division of offsets after the plant has finished flowering.

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